Good recipe, used fresh figs instead of dried.
Spiced Figs in Red Wine
HOWARD L. PUCKETT
Tips: Poach figs and make syrup up to two days ahead; cover and chill. If you want just a hint of flavor, take the rosemary sprig out of the wine mixture after 10 minutes. The longer it stays in the liquid, the stronger the rosemary flavor. Serve the remaining wine sauce over pound cake.
Yield: 2 servings
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 201
- Calories from fat: 1%
- Fat: 0.3g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.2g
- Protein: 2.5g
- Carbohydrate: 50.6g
- Fiber: 4.8g
- Cholesterol: 0.0mg
- Iron: 0.9mg
- Sodium: 34mg
- Calcium: 34mg
Ingredients
- 1/3 cup sugar
- 1 cup dry red wine
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- 3 dried figs, halved
- 3 black peppercorns
- 1 (4-inch) rosemary sprig
- 1 (3-inch) thyme sprig
- 1/2 cup vanilla fat-free frozen yogurt
- Rosemary sprig (optional)
Preparation
- Combine first 9 ingredients in a small heavy saucepan. Bring to a boil; cook 25 minutes or until reduced to 1/2 cup. Discard peppercorns, rosemary sprigs, and thyme sprigs.
- Spoon 1/4 cup sauce onto a dessert plate, and reserve remaining sauce for another use. Arrange figs and yogurt on top of sauce. Garnish with a fresh rosemary sprig, if desired.
Spiced Figs in Red Wine Recipe at a Glance
- COURSE: Desserts
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- COOKING METHOD: Poach
- OCCASION: Valentine's Day
- PUBLICATION: Cooking Light
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